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High Protein Low Carb Protein Ice Cream Bars - Creamy, Satisfying, and Simple

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Plain Greek yogurt (2% or full-fat; 1 1/2 cups)
  • Unsweetened almond milk (or your preferred low-carb milk; 3/4 cup)
  • Whey protein isolate (vanilla or unflavored; 2 scoops, about 50–60 g)
  • Allulose or erythritol (1/3–1/2 cup, to taste; allulose preferred for texture)
  • Cream cheese (softened; 3 ounces)
  • Almond butter (2 tablespoons; or peanut butter if you prefer)
  • Vanilla extract (2 teaspoons)
  • Fine sea salt (a pinch)
  • Optional texture helpers: Vegetable glycerin (1 tablespoon) or 1 teaspoon vodka to reduce iciness
  • Optional mix-ins/flavors: Cocoa powder, instant espresso, strawberries, sugar-free chocolate chips, cinnamon
  • Equipment: Blender, silicone popsicle mold (10 small bars or 6 large), popsicle sticks, freezer

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 20–30 minutes so it blends smoothly. Cold cream cheese can get lumpy.
  2. Blend the base. Add Greek yogurt, almond milk, protein powder, sweetener, cream cheese, almond butter, vanilla, and salt to a blender. Blend on medium until silky, 30–45 seconds. Scrape down sides if needed.
  3. Adjust sweetness and flavor. Taste and add more sweetener if needed. If using cocoa powder (2–3 tablespoons), espresso (1–2 teaspoons), or fruit (1/2 cup chopped strawberries), blend again until smooth. For fruit, pulse to keep some small pieces if you like.
  4. Add texture helpers (optional). Blend in glycerin or vodka now. This helps prevent the bars from freezing too hard.
  5. Rest the mixture. Let the mixture sit for 5 minutes to settle bubbles. This helps keep bars smooth.
  6. Fill the molds. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Tap the mold on the counter to release air pockets.
  7. Insert sticks. Add popsicle sticks and make sure they’re centered and straight.
  8. Freeze. Freeze for at least 5–6 hours, or overnight for the cleanest release.
  9. Unmold. To remove, run warm water over the outside of the mold for 10–15 seconds and gently pull the bars out.
  10. Optional finish. For a “bar” feel, drizzle with a thin shell: melt 1/2 cup sugar-free chocolate chips with 1 teaspoon coconut oil, cool slightly, then drizzle over frozen bars. It will set fast.